in the cellar : After destemming, cold maceration was allowed for 4-8 hours before pressing to a maximum of 680l/ton. The juice was then cold settled for 72 hours, racked and inoculated with a variety of aromatic yeast strains. Fermentation was done in stainless steel, lasting 21days @ 10°C, the wine was then kept on is gross lees for two months before bottling.